Pengaruh penambahan ekstrak florotanin dari Sargassum sp. pada susu segar terhadap aktivitas antioksidan dan tingkat penerimaan konsumen
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Published
31 December 2019
Keywords:
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DPPH, milk, phlorotanin, Sargassum sp., seaweed
Abstract
Brown seaweed Sargassum sp. contains florotanin which can be used as an antioxidant. The objective of this study was to determine the effect of the addition of Sargassum sp. on the antioxidant activity and consumer preferences of milk. Sargassum sp. was extracted using 50% ethanol followed by ethyl acetate. The florotanin extract was added to the pasteurized milk at a concentration of 0; 0.25; 0.50% (w/w). The milk was then tested for antioxidant activity, pH, and chemical composition, also the levels of consumer acceptance. The results showed that the antioxidant activity of milk added with florotanin extract at 0; 0.25%; 0.50% and commercial milk were 57.64±1.4%; 67.5±6.1%; 71.9±8.74%; and 32.5±5.77%, respectively. The addition of florotanin extract had no significant effect (p> 0.05) on pH and chemical composition but had a significant effect on antioxidant activity and consumer acceptance (p <0.05), especially at the level of preference for aroma and taste which tended to decrease.
References
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Koivikko R, Loponen J, Honkanen T, Jormalainen V. 2005. Contents of soluble, cell-wall-bound and exudedphlorotannins in the brown alga Fucus vesiculosus, with implications on their ecological functions. Journal of Chemical Ecology. 31:195-212.
Koivikko R. 2008. Brown Alga Phlorotanin : Improving and Applying Chemical Methods. [Master Thesis]. Universitas Turki.
Li Y, Xiaoting F, Delin D, Xiaoyong L, Jiachao X, Xin G. 2017. Extraction and identification of phlorotannins from the brown alga, Sargassum fusiforme (Harvey) setchell. Marine Drugs. 5(2): 1-15.
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Nurliyani. 2012. Penanganan dan Pengolahan Susu Secara Sederhana. Yogyakarta (ID): PT. Citra Aji Pratama.
O’Connell JE, Fox PD, Tan-Kintia R, Fox PF. 1998. Effects of tea, coffe and cocoa extracts on the collodal stability of milk and concentrated milk. International Dairy Journal. 8: 689-693.
O’Sullivan A, Yvonne O, Michael NO, David SW, Thomas JS, Nora M, Joseph PK. 2014. An examination of the potential of seaweed extracts as functional ingredients in milk. International Journal of Dairy Technology. 67(2): 182-193.
Ozdal T, Capanoglu E, Altay F. 2013. A review on protein–phenolic interactions and associated changes. Food Research International. 51: 954-970.
Rival SG, Boeriu CG, Wichers HJ. 2001. Caseins and caseinhydrolysates. 2. antioxidative properties and relevance to lipoxygenaseinhibition. Journal of Agricultural and Food Chemistry. 49: 295–302.
Shahidi F. 2015. Antioxidants: Principles and applications in Handbook of Antioxidants for Food Preservation. Cambridge (EN): Woodhead Publishing Series in Food Science.
Saleh E. 2004. Dasar pengolahan susu dan hasil ikutan ternak. [Laporan kegiatan]. Medan (ID): Universitas Sumatera Utara.
Santoso J, Yoshie-Stark Y, Suzuki T. 2004. Anti-oxidant activity of methanol extracts from Indonesian seaweeds in an oil emulsion model. Journal Fisheries Science. 70:183-188.
Sandrasari DA. 2008. Kapasitas antioksidan dan hubungannya dengan nilai total fenol ekstrak sayuran indigenous. [Tesis]. Bogor (ID): Institut Pertanian Bogor.
Setyaningsih D, Apriyantono A, Sari MP. 2010. Analisis Sensori untuk Industri Pangan dan Agro. Bogor (ID): IPB Press.
Singh IP, Sidana J. 2013. Functional ingredients from algae for foods and nutraceuticals chapter 5 : phlorotannis. Food Science, Technology and Nutrition. Woodhead Publishing.
Skrede G, Larsen VB, Aaby K, Jorgensen AS, Birkeland SE. 2004. Antioxidative properties of commercial fruit preparation and stability of bilberry and black currant extracts in milk products. Journal of Food Science. 69:351-356.
Suetsuna K, Ukeda H, Ochi H. 2000. Isolation andcharacterisation of free radical scavenging activities peptidesderived fromcasein. Journal of Nutritional Biochemistry. 11:128–131.
Sung EC. 2014. Food Science : An Ecological Approach. Chapter 3 : Sensory Evaluation. Burlington (US): Jones and Bartlett Learning,
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Wegrzyn TF, Farr JM, Hunter DC, Au J, Wohlers MW, Skinner MA, Stanlev RA, Sun-Waterhouse. 2008. Stability of antioxidants in an apple polyphenol–milk model system. Food Chemistry. 109: 310-318.
Yoga IKW. 2015. Penentuan konsentrasi optimum kurva standar antioksidan; asam galat, asam askorbat dan trolox® terhadap radikal bebas DPPH(2,2-diphenyl-1- picrylhydrazyl) 0,1 mM. Proceedings Seminar Nasional FMIPA UNDIKSHA. 316-321.
Agarwal M, Gupta R, Upadhyaya S. 2012. Exctraction of polyphenol,flavonoid from Embilica officinalis, Citrus limon, Cucumis sativus and evaluation of their antioxidant activity. Oriental Journal of Chemistry. 28(2): 993-998.
Arnarson A. 2019. Milk 101: Nutrition Facts and Health Effects. https://www.healthline.com/nutrition/foods/milk< Diakses 4 Mei 2019>
Aulannia’am, Roosdiana A, Rahmah NL. 2011. Potensi fraksi etanol dan etil asetat rumput laut coklat (Sargassum duplicatum Bory) terhadap penurunan kadar malondialdehid dan perbaikan gambaran histologis jejunum usus halus tikus IBD (Inflamatory Bowed Disease). Jurnal Ilmiah Kedokteran Hewan. 4: 57-64.
Bourassa P, Cote R, Hutchandani S, Samson G, Tjamir-riahi H. 2013. The effect of milk alpha-casein on the antioxidant activity of tea polyphenols. Jounal Photochemistry and Photobiology. 128: 43-49
[BSN] Badan Standardisasi Nasional. 2004. Air dan Air Limbah Bagian 11 : Cara Uji Derajat Keasaman (pH) dengan menggunakan alat pH meter. SNI 06-6989.11-2004. Jakarta (ID): Badan Standardisasi Nasional Indonesia.
[BSN] Badan Standardisasi Nasional. 2006a. Tentang Cara Uji Kimia Bagian 4: Penentuan Kadar Protein dengan Metode Total Nitrogen pada Produk Perikanan. SNI 01-2354.4-2006. Jakarta (ID): Badan Standardisasi Nasional Indonesia.
[BSN] Badan Standardisasi Nasional. 2006b. Tentang Cara Uji Kimia Bagian 2: Penentuan Kadar Air pada Produk Perikanan. SNI-2354-2-2006. Jakarta (ID): Badan Standardisasi Nasional Indonesia.
[BSN] Badan Standardisasi Nasional. 2009. Minuman Susu Fermentasi Berperisa. SNI-7552:2009. Jakarta (ID): Badan Standardisasi Nasional Indonesia.
[BSN] Badan Standardisasi Nasional. 2011. Susu Segar Sapi. SNI-3141.1:2011. Jakarta (ID): Badan Standardisasi Nasional Indonesia.
Budhiyanti SA, Raharjo S, Marseno DW, Lelana IYB. 2012. Antioxidant activity of brown algae Sargassum species extract from the coastline of Java Island. American Journal of Agricultural and Biological Sciences. 7(3): 337-346.
Cahyaningrum K, Husni A, Budhiyanti SA. 2016. Aktivitas antioksidan ekstrak rumput laut cokelat Sargassum polycystum. Jurnal Agritech. 32(2): 137-144.
Chen J, Lindmark-Mansson H, Gorton L, Akessson B. 2003. Antioxidant capacity of bovine milk as assayed by spectrophotometric and amperometric methods International Dairy Journal. 13: 927-935.
Craft BD, Kerrihard AL, Amarowicz R, Pegg RB. 2012. Phenol-based antioxidants and the in vitro methods used for their assessment. Comprehensiv Reviews in Food Science and Food Safety. 11: 148-173.
Ebrahimzadeh MA, Nabavi SM, Nabavi SF, Bahramian F, Bekhradnia AR. 2010. Antioxidant and free radical scavenging activity of H.Officinalis L. var. angustifolius, V. odorata, B. hyrcana and C.speciosum. Journal of Pharmaceutical Sciences. 23: 29-34.
Fairhead VA, Amsler CD, Mcclintock JB. 2006. Lack of defense or phlorotannininduction by UV radiation or mesograzers in Desmarestia anceps and D .menziesii (Phaeophyceae). Journal of Phycology. 42:11741-183.
Firdaus M. 2011. Antioxidant activity of brown algae (Sargassum echinocarpum) as preventive on dysfunction of endothelium cell in aorta of diabetes mellitus rats. [Disertasi]. Bogor (ID): Institut Pertanian Bogor.
Firdaus M. 2013. Indeks aktivitas antioksidan ekstrak rumput laut cokelat (Sargassum aquifolium). Jurnal Pengolahan Hasil Perikanan Indonesia. 16(1): 42-47.
Gad AS, El-Salam MHA. 2010. The antioxidant properties of skim milk supplemented with rosemary and green tea extracts in response to pasteurisation, homogenisation and the addition of salts. International Journal of Dairy Technology. 63: 349-355.
Gazali M, Nurjanah, Zamani NP. 2018. Eksplorasi senyawa bioaktif alga cokelat Sargassum sp. agardh sebagai antioksidan dari Pesisir Barat Aceh. Jurnal Pengolahan Hasil Perikanan Indonesia. 21(1): 167-178.
Husni A, Maria M, Ustadi. 2015. Aktivitas antioksidan dan tingkat penerimaan konsumen pada yoghurt yang diperkaya dengan ekstrak Sargassum polycystum. Jurnal Pengolahan Hasil Perikanan Indonesia. 22(2):108-118.
[Kementan] Kementeian Pertanian. 2017. Outlook Susu. Pusat Data dan Informasi Pertanian. Jakarta (ID): Kementeian Pertanian.
Koivikko R, Loponen J, Honkanen T, Jormalainen V. 2005. Contents of soluble, cell-wall-bound and exudedphlorotannins in the brown alga Fucus vesiculosus, with implications on their ecological functions. Journal of Chemical Ecology. 31:195-212.
Koivikko R. 2008. Brown Alga Phlorotanin : Improving and Applying Chemical Methods. [Master Thesis]. Universitas Turki.
Li Y, Xiaoting F, Delin D, Xiaoyong L, Jiachao X, Xin G. 2017. Extraction and identification of phlorotannins from the brown alga, Sargassum fusiforme (Harvey) setchell. Marine Drugs. 5(2): 1-15.
Maulana A. 2016. Analisis parameter mutu dan kadar flavonoid pada produk teh hitam celup. [Skripsi]. Bandung (ID): Universitas Pasundan.
Mirdhayati I, Handoko J, Putra KU. 2008. Mutu susu segar di UPT ruminansia besar dinas peternakan Kabupaten Kampar Provinsi Riau. Jurnal Peternakan. 5(1):14-21.
Mugozin A. 2019. Aktivitas antioksidan dan tingkat penerimaan konsumen pada susu yang diperkaya dengan ekstrak florotanin Sargassum sp. [Skripsi]. Yogyakarta (ID): Universitas Gadjah Mada.
Nurliyani. 2012. Penanganan dan Pengolahan Susu Secara Sederhana. Yogyakarta (ID): PT. Citra Aji Pratama.
O’Connell JE, Fox PD, Tan-Kintia R, Fox PF. 1998. Effects of tea, coffe and cocoa extracts on the collodal stability of milk and concentrated milk. International Dairy Journal. 8: 689-693.
O’Sullivan A, Yvonne O, Michael NO, David SW, Thomas JS, Nora M, Joseph PK. 2014. An examination of the potential of seaweed extracts as functional ingredients in milk. International Journal of Dairy Technology. 67(2): 182-193.
Ozdal T, Capanoglu E, Altay F. 2013. A review on protein–phenolic interactions and associated changes. Food Research International. 51: 954-970.
Rival SG, Boeriu CG, Wichers HJ. 2001. Caseins and caseinhydrolysates. 2. antioxidative properties and relevance to lipoxygenaseinhibition. Journal of Agricultural and Food Chemistry. 49: 295–302.
Shahidi F. 2015. Antioxidants: Principles and applications in Handbook of Antioxidants for Food Preservation. Cambridge (EN): Woodhead Publishing Series in Food Science.
Saleh E. 2004. Dasar pengolahan susu dan hasil ikutan ternak. [Laporan kegiatan]. Medan (ID): Universitas Sumatera Utara.
Santoso J, Yoshie-Stark Y, Suzuki T. 2004. Anti-oxidant activity of methanol extracts from Indonesian seaweeds in an oil emulsion model. Journal Fisheries Science. 70:183-188.
Sandrasari DA. 2008. Kapasitas antioksidan dan hubungannya dengan nilai total fenol ekstrak sayuran indigenous. [Tesis]. Bogor (ID): Institut Pertanian Bogor.
Setyaningsih D, Apriyantono A, Sari MP. 2010. Analisis Sensori untuk Industri Pangan dan Agro. Bogor (ID): IPB Press.
Singh IP, Sidana J. 2013. Functional ingredients from algae for foods and nutraceuticals chapter 5 : phlorotannis. Food Science, Technology and Nutrition. Woodhead Publishing.
Skrede G, Larsen VB, Aaby K, Jorgensen AS, Birkeland SE. 2004. Antioxidative properties of commercial fruit preparation and stability of bilberry and black currant extracts in milk products. Journal of Food Science. 69:351-356.
Suetsuna K, Ukeda H, Ochi H. 2000. Isolation andcharacterisation of free radical scavenging activities peptidesderived fromcasein. Journal of Nutritional Biochemistry. 11:128–131.
Sung EC. 2014. Food Science : An Ecological Approach. Chapter 3 : Sensory Evaluation. Burlington (US): Jones and Bartlett Learning,
[USDA] United States Department of Agriculture. 2018. Basic Report 01077, Milk, whole, 3.25% milkfat, with added vitamin D. National Nutrient Database for Standard Reference.
Wang T, Jonsdottir R, Liu H, Gu L, Kristinsson HG, Raghavan S, Olafsdottir G. 2012. Antioxidant capacities of phlorotannins extracted from the brown algae Fucus vesiculosus. Journal Agricultural Food Chemistry. 60: 5874–5883.
Wegrzyn TF, Farr JM, Hunter DC, Au J, Wohlers MW, Skinner MA, Stanlev RA, Sun-Waterhouse. 2008. Stability of antioxidants in an apple polyphenol–milk model system. Food Chemistry. 109: 310-318.
Yoga IKW. 2015. Penentuan konsentrasi optimum kurva standar antioksidan; asam galat, asam askorbat dan trolox® terhadap radikal bebas DPPH(2,2-diphenyl-1- picrylhydrazyl) 0,1 mM. Proceedings Seminar Nasional FMIPA UNDIKSHA. 316-321.
Authors
MugozinA., & HusniA. (2019). Pengaruh penambahan ekstrak florotanin dari Sargassum sp. pada susu segar terhadap aktivitas antioksidan dan tingkat penerimaan konsumen. Jurnal Pengolahan Hasil Perikanan Indonesia, 22(3), 562-572. https://doi.org/10.17844/jphpi.v22i3.29127
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